Fresh Lobster Bisque Recipe

Remove meat from lobster shell.

Add cold water to body bones and tough end of claws, cut in pieces; bring slowly to boiling-point, and cook twenty minutes.

Drain, reserve liquor, and thicken with butter and flour cooked together.

Scald milk with tail meat of lobster, finely chopped; strain, and add to liquor.

Season with salt and cayenne; then add tender claw meat, cut in dice, and body meat.

When coral is found in lobster, wash, wipe, force through fine strainer, put in a mortar with butter, work until well blended, then add flour, and stir into soup.

If a richer soup is desired, White Stock may be used in place of water.